A rich, creamy, chai spiced dessert
Makes: 18 mini cheesecakes or 1 large cheesecake
Cooks in: 40 minutes preparation time
250g Arnotts Marie Biscuits
115g Unsalted Butter, melted
500g Cream Cheese, room temperature
½ Cup (120g) Sour Cream
1 Cup (200g) Brown Sugar
1 tsp Vanilla Extract
½ cup (50g) Henry Langdon Pure Cocoa, sifted
½ (80g) Cup Henry Langdon’s Vanilla Chai Latte
Preheat oven to 150°C (300°F). Place the biscuits in a food processor and process until coarsely chopped. Add the butter and process to combine.
To make a large cheesecake, line a round springform cake tin with baking paper and grease the sides of the tin. To make mini cheesecakes, line a muffin tray with patty pans. Using 2 tbsp of the crumb mixture, use the back of a spoon to press the mixture into the base/s and refrigerate for 30 minutes.
To make the filling, place the cream cheese and sour cream in an electric mixer and beat for 1-2 minutes on low to medium speed, or until smooth, stopping halfway to scrape down sides of the bowl.
Add the sugar, vanilla extract, Henry Langdon Pure Cocoa, and Henry Langdon Vanilla Chai Latte and beat for 3–4 minutes or until the sugar is dissolved. Whilst beating, gradually add the eggs, beating well after each addition until well combined. Scrape the bottom of the bowl and beat for a further 30 seconds, or until there are no lumps. Be careful not to overbeat as this will cause cracks in your cheesecake
Fill the tin with the cheesecake mixture and place on a baking tray. For the smaller cheesecakes, bake for 25–30 minutes and for the larger cheesecake, bake for 55-65 minutes, or until firm
Leave in the oven with the door slightly ajar to cool. Once cooled, refrigerate for 1-2 hour until cold, or preferably overnight. Dust with the extra cinnamon to serve.